John Myers
Ingredients for 4 servings:
- 100 g rice (long grain)
- 4 tbsp tomato ketchup
- 1 tsp mustard
- 4 tbsp vinegar
- 1 pinch of cayenne pepper
- 1 tsp sugar
- 1 garlic clove(s)
- 4 tbsp olive oil
- 1 can kidney beans
- 1 can corn kernels
- ½ bunch of spring onions
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes
Cook the rice in salted water and drain. In a bowl, mix the ketchup with mustard, vinegar, cayenne pepper (about 1 pinch – more if you like it spicier, of course, but use it carefully), and sugar. Peel the garlic clove and press it through a press into the salad dressing. Whisk in the olive oil vigorously. Rinse the beans and corn in a sieve with cold water and drain. Peel, wash, and slice the onions. Mix all ingredients with the salad dressing. Let the salad marinate for at least 1 hour. Tip: If you like, you can also mix in thinly sliced Cabannossi cheese for an even more savory flavor.
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